Green plantain slices with ground meat is a dish that has become a symbol of Honduran culture. It is a complete and delicious meal with its sauce, which combines the tenderness of the slices with the richness of the ground meat and the freshness of the chismol and cabbage.
A complete delight, full of Honduran tradition.
Something about its origin
This dish has its roots in the indigenous cuisine of Honduras, which used green plantains as a base for many dishes.
With the arrival of the Spaniards, ground meat was incorporated into the recipe, creating a complete meal that has become a culinary tradition of the country.
Today, tajadas with ground meat can be found in every corner of Honduras, from markets to the most exclusive restaurants.
Preparation tips
To achieve perfect green plantain slices, it is important to use well-matured green plantains.
It is also important to cut them into uniform slices to ensure even cooking.
For a healthier version of this recipe, you can substitute the ground meat with lentils or textured soy.
Tajadas with Ground Meat
Ingredients
4 Green plantains
1 pound of Ground beef
1 pound of Chopped cabbage
1 Tomato
1 Sweet chili
1 Onion
Oil
Chismol
Achiote
½ Margarin bar
1 pinch of Salt
1 pinch of Pepper
Preparation (simple version)
Preparation
Step 1 : In a blender, combine the onion, chili, and tomato, and blend until smooth.
Step 2 : In a pot, place the meat and season with salt, pepper, and achiote.
Step 3 : Add the blended mixture, mix well, then add water and margarine, and let cook for 25 minutes.
Step 4 : Meanwhile, in a skillet, fry the green plantain slices, adding salt to taste, until golden.
Step 5 : The dish can be served with cabbage and chismol to complete the meal.
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